A highly infectious bacterium that causes shigellosis, spread mainly by infected food handlers and poor hand hygiene.
Mainly through infected food handlers with poor hand hygiene contaminating ready-to-eat food, as well as through contaminated water and raw foods. Only a very small number of bacteria is needed to cause infection, so it spreads easily.
It causes diarrhoea that is often bloody, stomach cramps, fever and an urgent need to pass stool. Symptoms usually start one to three days after exposure and last about five to seven days.
They must not handle food while unwell and should follow state health advice on exclusion, since Shigella can be shed after symptoms stop. Thorough handwashing after using the toilet is essential when they do return.
Ready-to-eat foods handled directly, such as salads, sandwiches and garnishes, are common vehicles because they are not cooked after handling. Contaminated water and raw produce can also carry the bacteria.
Exclude staff with gastro symptoms, enforce thorough handwashing, minimise bare-hand contact with ready-to-eat food, use clean water to wash produce, and keep toilet and handwashing facilities in good order.